Effects of self-carbon dioxide-generation material for active packaging on pH, water-holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, Seung-Jae | - |
dc.contributor.author | Lee, Seung Yun | - |
dc.contributor.author | Kim, Gap-Don | - |
dc.contributor.author | Kim, Geun-Bae | - |
dc.contributor.author | Jin, Sang Keun | - |
dc.contributor.author | Hur, Sun Jin | - |
dc.date.available | 2019-03-08T07:58:31Z | - |
dc.date.issued | 2017-08 | - |
dc.identifier.issn | 0022-5142 | - |
dc.identifier.issn | 1097-0010 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/4060 | - |
dc.description.abstract | BACKGROUND: Active packaging refers to the mixing of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. The aim of this study was to develop an easy and cheap active packaging for beef. Beef loin samples were divided into three packaging groups (C, ziplock bag packaging; T1, vacuum packaging; T2, active packaging) and stored at 4 degrees C for 21 days. RESULTS: The water-holding capacity was significantly (P < 0.05) higher in C and T2 than in T1 for up to 7 days of storage. The TBARS value was significantly (P < 0.05) lower in T1 and T2 after 7 days of storage. The counts of some microorganism were significantly (P < 0.05) lower in T1 and T2 after 7 days of storage; the total bacterial count and Escherichia coli countwere lowest in T2 at the end of storage. CONCLUSION: These results indicate that active packaging using self-CO2- generationmaterials can extend the shelf life similarly to that observed with vacuum packaging, and that the active packagingmethod can improve the quality characteristics of beef during cold storage. (C) 2017 Society of Chemical Industry | - |
dc.format.extent | 7 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | WILEY | - |
dc.title | Effects of self-carbon dioxide-generation material for active packaging on pH, water-holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage | - |
dc.type | Article | - |
dc.identifier.doi | 10.1002/jsfa.8223 | - |
dc.identifier.bibliographicCitation | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, v.97, no.11, pp 3642 - 3648 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000405415600019 | - |
dc.identifier.scopusid | 2-s2.0-85015332287 | - |
dc.citation.endPage | 3648 | - |
dc.citation.number | 11 | - |
dc.citation.startPage | 3642 | - |
dc.citation.title | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | - |
dc.citation.volume | 97 | - |
dc.type.docType | Article | - |
dc.publisher.location | 미국 | - |
dc.subject.keywordAuthor | self-carbon dioxide-generation material | - |
dc.subject.keywordAuthor | physicochemical characteristics | - |
dc.subject.keywordAuthor | microorganisms | - |
dc.subject.keywordAuthor | beef qualit | - |
dc.subject.keywordPlus | LOW-GRADE BEEF | - |
dc.subject.keywordPlus | MODIFIED-ATMOSPHERE | - |
dc.subject.keywordPlus | SHELF-LIFE | - |
dc.subject.keywordPlus | QUALITY CHARACTERISTICS | - |
dc.subject.keywordPlus | GAS-COMPOSITION | - |
dc.subject.keywordPlus | PORK | - |
dc.subject.keywordPlus | STABILITY | - |
dc.subject.keywordPlus | PRODUCTS | - |
dc.subject.keywordPlus | MONOXIDE | - |
dc.subject.keywordPlus | PATTIES | - |
dc.relation.journalResearchArea | Agriculture | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Agriculture, Multidisciplinary | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
84, Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea (06974)02-820-6194
COPYRIGHT 2019 Chung-Ang University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.